Rich, nutty pecans complement the creamy tang of the goat cheese and peppery arugula balances the sweet juicy peaches and drizzle of honey in a simple, satisfying salad that lets the pure flavors of the ingredients shine.
Active Time: 20 minutes |
Total Time: 20 minutes
1/4 cup finely chopped toasted pecans, (see Tip)
1/2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1 4-ounce log goat cheese
6 cups baby arugula, (about 4 ounces)
1 tablespoon extra-virgin olive oil
Zest and juice of 1 lemon
4 but firm peaches, halved and pitted
4 tablespoons honey
Place pecans in a shallow dish. Season with 1/4 teaspoon salt and pepper. Roll goat cheese log in the pecans to coat. Refrigerate the log until firm, if necessary, then cut into 8 rounds.
Place arugula in a medium bowl. Add oil, lemon zest and juice and toss to coat; season with the remaining 1/4 teaspoon salt and pepper.
Divide the arugula among 4 shallow bowls. Nestle 2 peach halves into each portion of greens, top each half with a round of pecan-crusted goat cheese and drizzle each salad with 1 tablespoon honey.
Per serving :
16 g Fat;
5 g Sat;
7 g Mono;
13 mg Cholesterol;
36 g Carbohydrates;
8 g Protein;
3 g Fiber;
253 mg Sodium;
404 mg Potassium